In food processing, harvested vegetation or butchered animals are being used as the raw elements for making and presentation foods that are attractive, marketable and have long-shelf lives. catering Tysvær
Attractive means that the product both preferences and looks good. Being marketable, it must match the varieties of food being demanded by consumers. Foods which may have a long-shelf life reduce the costs of wastage for suppliers, distributors and retailers.
Advancement of food digesting
Meals processing dates back to the prehistory — when fire was uncovered and cooking invented. The various ways in which food can be cooked are typical kinds of food processing.
Foodstuff preservation also commenced in prehistory, and the first ‘long shelf-life’ foods were produced by drying food under the sun and by protecting food with salt. Maintenance with salt was common with soldiers, sailors and other travelers until canning was invented in the early 19th century.
The ancient Bulgarians invented the first instant food (bulgur) practically 8. 000 in years past, when found a way to parboil and free of moisture whole wheat in order that the feed only must be reheated before it can be enjoyed.
One of the initial ready-to-eat meals was devised by the historic Celts when they developed the haggis and what is now known as the Cornish pasty.
One more processed food, cheese, was invented by the nomads of Arabia when they noticed how milk curdled as they jogged along all day on their camels and ponies.
The prehistoric ways of cooking and preserving food remained mainly unchanged before the professional revolution.
The development of modern food processing technology started out in the early on 19th century in response to the needs of the military. In 1809 a vacuum bottling strategy was invented so Napoleon could feed his soldiers. Canning was invented in 1810 and, after the company that gave you the cans stopped using lead (which is highly poisonous) for the interior lining of the tins, canned goods became common throughout the world. Pasteurisation, uncovered in 1862, advanced the micro-biological safety of milk and similar products significantly.
Cooling decreases the reproductive rate of bacterias and so the rate at which food spoils. Cooling down as a storage strategy has been in use for hundreds of years. Ice-houses, filled with fresh snow during the winter, were used to maintain food by chilling from the mid-18th century onwards and worked fairly well almost all of the year circular in northern climates.
Business refrigeration, using toxic chemicals which made the technology unsafe in your own home, was in use for almost four decades before the first domestic refrigerators were presented in 1915.
Fridges in the home gained vast acceptance in the thirties when non-toxic and non-flammable refrigerants such as Freon were invented.
The development of the food control industry in the second half the 20th 100 years was due to 3 needs: (a) food to feed the troops proficiently during World War 2, (b) food that could be consumed under conditions of zero gravity during forays into space, and (c) the quest for the convenience demanded by the busy consumer world.